Assistant Chief Steward

Job Purpose

The Chief Steward is responsible for the overall management of the Stewarding Department, ensuring the highest standards of hygiene, cleanliness, sanitation, and operational support across all food and beverage outlets, banquets, outside catering, and back-of-house areas. The role is critical in safeguarding food safety compliance, asset protection, and efficient operational flow in line with hotel standards and local regulations.

Key Responsibilities

Operational Management

• Plan, organize, and supervise all stewarding operations for restaurants, banquets, room service, outside catering, and staff dining.
• Ensure proper cleaning, handling, storage, and maintenance of all kitchen equipment, utensils, crockery, cutlery, and glassware.
• Coordinate with Executive Chef and Outlet Managers to ensure seamless service support during peak operations and events.
• Oversee dishwashing areas, garbage rooms, and back-of-house cleanliness at all times.

Hygiene, Safety & Compliance

• Enforce strict adherence to HACCP, food safety, hygiene, and sanitation standards in line with Abu Dhabi Municipality and hotel policies.
• Conduct regular inspections of kitchens, stores, and service areas; take corrective action where required.
• Ensure correct waste management, recycling practices, and pest control coordination.
• Maintain Material Safety Data Sheets (MSDS) and ensure safe handling of chemicals and cleaning agents.

Inventory & Asset Control

• Control and monitor inventory of operating equipment, cleaning supplies, and chemicals.
• Maintain accurate records for breakages, losses, and par stock levels.
• Coordinate with Purchasing and Stores to ensure cost-effective ordering and proper storage.
• Support annual inventory counts and audits.

Team Leadership & Training

• Recruit, train, schedule, and discipline stewarding colleagues in coordination with HR and F&B Management.
• Conduct regular training on hygiene standards, equipment handling, safety procedures, and productivity.
• Foster a culture of discipline, teamwork, accountability, and continuous improvement.
• Ensure grooming, attendance, and performance standards are consistently met.

Cost Control & Productivity

• Manage stewarding labor efficiently in line with business volumes and budgets.
• Implement productivity measures to reduce breakages, chemical overuse, and water/electricity waste.
• Support F&B cost-control initiatives without compromising quality or compliance.

Support to Events & Outside Catering

• Ensure timely setup, breakdown, and cleaning support for banquets, meetings, and outside catering events.
• Coordinate logistics for off-site events, including equipment loading, unloading, and post-event sanitation.

Qualifications & Experience

• Minimum 5–7 years of experience in stewarding, with at least 2–3 years in a supervisory or Chief Steward role in a hotel or large catering operation.
• Diploma or certification in Hospitality Management, Food Safety, or Hygiene preferred.
• Strong knowledge of HACCP, food safety regulations, and local health authority requirements.
• Experience in banqueting and outside catering operations is an advantage.

Skills & Competencies

• Strong leadership and people management skills
• High attention to detail and hygiene standards
• Ability to work under pressure in a 24-hour operation
• Good organizational and inventory control skills
• Effective communication skills in English (Arabic is an advantage)
• Physically fit and able to manage operational demands

Key Performance Indicators (KPIs)

• Hygiene audit scores and inspection results
• Breakage and operating equipment cost control
• Staff productivity and attendance
• Compliance with food safety and sanitation standards

Operational support effectiveness during peak periods and events.

Job Type: Full-time